Festive Pumpkin-Cream Cheese Roll
From: Midwest LivingThis cream-cheese-filled spice cake won't last long on your holiday dessert table.
Servings: 10 servings
Prep: 30 mins
Total: 2 hrs 12 mins
Ingredients
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3 egg yolks
1/2 cup granulated sugar
3/4 cup canned pumpkin
3 egg whites
1/2 cup granulated sugar
Powdered sugar
1 8-ounce package cream cheese, softened
1 tablespoon butter, softened
1-1/2 teaspoons vanilla
1 cup sifted powdered sugar
Sugared red and green seedless grapes (optional)
Whipped cream (optional)
Directions
1. Grease and flour a 15x10x1-inch jelly-roll pan; set the pan aside. In a small bowl, stir together the flour, baking powder, and ground cinnamon.
2. In a medium mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. Gradually add the first 1/2 cup granulated sugar, beating on high speed until sugar is almost dissolved. Add pumpkin and beat on low speed until just combined.
3. Thoroughly wash the beaters. In a large mixing bowl, beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the second 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight).
4. Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently by hand until just combined. Spread batter evenly in the prepared pan.
5. Bake in a 375 degree F oven for 12 to 15 minutes or until cake springs back when you touch it lightly. Immediately loosen edges of the cake from pan and turn the cake out onto a towel sprinkled with powdered sugar.
6. Starting from a short side, roll up the warm cake and powdered-sugar-coated towel together. Let cake cool to room temperature on a wire rack, about 1-1/2 to 2 hours.
7. Meanwhile, for filling, in a medium mixing bowl, beat the cream cheese, butter, and vanilla with electric mixer until combined. Add the 1 cup powdered sugar; beat well.
8. Unroll cake; remove towel. Spread cake with filling to within 1/2 inch of edges. Roll up cake. Wrap in foil or plastic wrap. Chill the mixture for at least 2 hours.
9. To serve, sprinkle the cake roll with additional powdered sugar. Cut cake into slices. Place the slices on dessert plates. Garnish with frosted grapes and top with whipped cream, if you like. Makes 10 servings.
Nutrition Facts
Calories 271, Total Fat 11 g, Cholesterol 92 mg, Sodium 136 mg, Carbohydrate 40 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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Sorry I Ment For The DESSERT.... Not The For Dessert
1/16/2010 04:32:23 PM Report AbuseI Tired This Last Night And It Was A Hit. All My Guests Loved The Pumpkin Rolls. We All Love The Recipes You Put On The Website. We Make A Recipe From Your Website Everynight. And Tonight We Are Going To Make Chicken Soup. The For Dessert We Are Going To Make A Chocalate Cake With Buttercream Frosting. Thanks For The RECIPES....
1/16/2010 04:30:19 PM Report Abuse